Overnight Cinnamon Rolls

These overnight cinnamon rolls are so easy to whip up the night before and bake in the morning. I’ve always avoided cinnamon rolls because of the time it takes to make them. Not anymore! Not only are these easy to make they are heavenly! So soft, fluffy and full of cinnamon flavor. My favorite part is the super soft center. I’m pretty sure that’s everyone’s favorite, right?

You just prepare the dough, allow to rise. Punch down, roll out and spread the butter and cinnamon mixture all over.

Roll it up tightly and cut into pieces. I think I could have rolled mine a little tighter. (I can be very impatient.)

Place them in a butter dish and refrigerate overnight. In the morning, pull them out of the fridge and let rise in a warm place for about 1 1/2 to 2 hours. Then bake.

I made the icing the night before. While they were rising in the morning I allowed the icing to come to room temperature.

When done baking, slathering that yummy icing on thick and evenly. Perfection! Warm, fresh cinnamon rolls right in your own kitchen.

Fluffy, warm, gooey cinnamon rolls! Super easy to make the night before, let rise and bake the next morning.

Author: Don't Sweat The Recipe

Recipe type: Breakfast

Serves: 12 servings

Ingredients

Dough:

¾ cup warm water

2¼ teaspoons active dry yeast

½ cup granulated sugar

½ teaspoon salt

¼ cup buttermilk, at room temperature

1 egg

⅓ cup canola or vegetable oil

4½-5 cups all purpose flour

Filling:

½ cup butter, softened

1¼ cups packed dark brown sugar

2 tablespoons ground cinnamon

½ teaspoon ground nutmeg

1 tablespoon cornstarch

Icing:

4 oz. cream cheese, softened

¼ cup butter, softened

½ teaspoon vanilla extract

2 cups powdered sugar

Instructions

Making the dough-

In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 to 10 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Mix on low to combine.

In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until combined. Pour contents into the water and yeast mixture. Mix another 20 seconds in the mixer.

Pour 2 cups of flour into mixer and mix on low until incorporated. Sprinkle flour in by ¼ cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, knead with the mixer on for 5 minutes.

Place dough in a greased bowl and cover with plastic wrap or a dish towel. Allow to rise 1-2 hours or until dough has doubled in size.

Rolling & filling the dough-

In a medium size bowl, stir brown sugar, cinnamon, nutmeg and cornstarch together until combined. Set aside.

Punch down dough. Flour a large clean board or counter liberally with flour. Lightly flour dough as well. Roll dough out to a 20x30 rectangle (or as close to that as possible) while moving dough around to ensure it's not sticking to your work surface.

Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.

Sprinkle the brown sugar mixture onto the dough and spread, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.

Lightly press the sugar mixture into the butter using a rolling pin.

Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the seams together.

Cut the log in half, then cut those halves in half again, cut off the uneven ends to even out the log and then cut each quarter into 3 pieces.

Place into a buttered 9x13 pan. Cover pan with plastic wrap and place in the refrigerator overnight.

Icing -

Beat the cream cheese and butter together. Stir in vanilla. Scrape sides. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color.

The next morning-

Allow the rolls to rise in a warm place 1-2 hours or until they are touching and have risen almost double.

Remove the icing from the refrigerator to come to room temperature while the rolls are rising.

Bake in a preheated 350 degree oven for 17 minutes or until the tops just start to brown. Watch carefully you don't want them to brown too much.

Immediately generously spread the icing over the rolls and serve warm.

Notes

You can also make these all in one process. You can skip the refrigerator and follow the remaining recipe steps.These are best the day they are baked, but if you have leftovers store in an air-tight container. I suggest heating leftover rolls in the microwave just briefly to soften and warm.

You read my mind! Just last night I asked my son what sweet we should have for Christmas morning and he suggested cinnamon rolls. I knew I needed to find a recipe that I could prepare the day before and then refrigerate and BAM…here’s your recipe. Thanks! Pinning to make for Christmas.

Mmm these look delicious, slightly different to recipe I use (I do mine in the bread machine), Mine always taste lovely but I can’t seem to get the topping to spread as evenly as yours (the topping on mine always looks a bit patchy).

Ah, the bread machine sounds easy too! Are your rolls hot when you spread the topping? Mine, are right out of the oven hot and my icing is room temperature. I hope that helps. Thanks for stopping by Sam.

Oh, this is not something I should read when I’m hungry! I saw this picture and had to read the recipe. I love cinnamon rolls and don’t eat them nearly enough. I need these in my life. I’m going to pin this recipe to save for later. I can’t wait to make it. Also, I love that it’s an overnight recipe so you can do most of the prep work the night before! I never want to do a ton of prep work in the morning. 😉

These look amazing. We served these yummies every Christmas morning. Nothing better than warm cinnamon rolls on Christmas morning with a cup of coffee. Thanks for sharing these on Tuesday Talk this week.

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